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GF Chocolate Carrot Cake

oh my! This cake is just so moist and delicious. I made it first for my sister, Suzette's birthday and iced it with chocolate "cream cheese" icing. Last time was chocolate mocha icing and this time, we were slicing off slabs of cake before it was cooled. :)

Preheat oven to 350F. Grease two 9" cake pans or 9x13" pan, line with parchment paper.

In the top of a double-boiler over simmering water, place chocolate in hot water & stir until chocolate melts. Set aside.

Mix 1 tsp cider vinegar into 1 cup soy milk and set aside to make "buttermilk".

In mixing bowl, cream butter & sugar until light. Add the eggs one at a time, mixing. (I used 2 duck eggs this time and it was great) Pour in chocolate mixture and keep mixing. Add half the flour mix, and half the "buttermilk". Mix. Add the rest of the flour mix & buttermilk, then the vanilla, beating at a low speed until blended. Add the carrot and mix.

Pour into prepared pans and bake at 350F for 45 minutes or so. Cool in pans, then finish cooling on racks. .... or just dig in!

Living in Powell River on the Sunshine Coast of British Columbia, I can finally have the garden of my dreams, full of food that feeds my friends and family. We keep bees and have a dozen chickens on an acre in a semi-rural part of the city. The bus stops at the end of the driveway, allowing me to work full time without owning a car. Life is good.